The tamagoyaki pan is a rectangular Japanese omelette pan — 15 × 18 cm in the standard size — used to make tamagoyaki: a multi-layer rolled omelette produced by pouring thin layers of egg, rolling each layer forward, and building up a cylinder.
Technique
Heat the oiled pan, pour a thin layer of beaten egg (seasoned with dashi, sugar, soy sauce), let it set 80%, then roll it from far edge to near edge with chopsticks. Push the roll to the far end, re-oil the empty surface, pour a new layer of egg, lift the existing roll to let fresh egg run underneath, and roll again. Repeat 3–4 times to build layers.
Sugar balance
Kansai-style tamagoyaki is sweeter; Kanto-style is more savoury. Both are valid — the sugar in the Kansai version produces a golden exterior from caramelisation; the Kanto version stays pale.